Lemon Garlic Seared Scallops (Printable View)

Golden seared scallops with zesty lemon and garlic butter sauce, ready in under 20 minutes.

# What You’ll Need:

→ Seafood

01 - 1 lb large sea scallops, patted dry

→ For Searing

02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter

→ Aromatics

04 - 3 cloves garlic, finely minced
05 - 2 tbsp fresh parsley, chopped

→ Sauce

06 - 2 tbsp unsalted butter
07 - Zest of 1 lemon
08 - 2 tbsp fresh lemon juice (about 1 lemon)
09 - 1/4 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Optional Garnish

11 - Lemon wedges
12 - Additional chopped parsley

# Cooking Steps:

01 - Pat scallops thoroughly dry using paper towels. Season both sides evenly with salt and pepper.
02 - Warm olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering.
03 - Place scallops in a single layer, avoiding overcrowding. Cook undisturbed for 2 to 3 minutes until a deep golden crust forms.
04 - Flip scallops and sear the opposite side for 1 to 2 minutes until opaque and just cooked through. Remove scallops from skillet and set aside.
05 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Sauté minced garlic for 30 seconds until fragrant without browning.
06 - Incorporate lemon zest, fresh lemon juice, salt, and pepper, scraping browned bits from the skillet. Simmer gently for 1 minute.
07 - Return scallops to the skillet, spoon sauce over them, and sprinkle with chopped parsley.
08 - Plate immediately, garnishing with lemon wedges and additional parsley as desired.

# Expert Tips:

01 -
  • Ready in under 20 minutes but tastes like you've been cooking all afternoon.
  • The crust on these scallops is crispy-edged perfection while the insides stay tender and buttery.
  • One pan, barely any cleanup, and your guests will think you're a seafood wizard.
02 -
  • Wet scallops will never develop a golden crust—they'll steam and fall apart, so the paper towel step isn't fussy, it's essential.
  • Scallops are naturally sweet and delicate, which means they need high heat and a quick sear to keep that texture; anything longer than 2 to 3 minutes per side turns them into rubbery disappointments.
  • If you can, track down dry-packed scallops rather than wet-packed ones—the wet version sits in a chemical bath that prevents browning.
03 -
  • If you accidentally grab frozen scallops, thaw them in the refrigerator overnight and dry them extra thoroughly—frozen scallops release more water as they thaw.
  • Don't skip the step of scraping the pan's bottom for browned bits when you make the sauce; that fond is pure umami and flavor concentration.

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